Hake with mung kitchari and sake clams

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 2

For the mung kitchari

  • 100g/3½oz green mung beans, washed and soaked overnight
  • 1 tsp ground turmeric
  • 1 tsp nori flakes
  • ½ tsp ground ginger
  • 25g/1oz butter
  • 1 lemon, juice and zest
  • 1 tbsp groundnut oil
  • 6 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp nigella seeds
  • 1 tsp fennel seeds
  • salt

For the hake

  • 1 tbsp groundnut oil
  • 2 hake fillets
  • 2 tbsp butter
  • sea salt

For the clams

  • 250g/9oz fresh clams, scrubbed and debearded
  • 2 tsp sesame oil
  • 6 tbsp sake
  • 50g/1¾oz samphire
  • small knob of butter
  • fresh herbs, such as coriander, parsley and tarragon, to serve
  • sourdough bread, to serve